Tag Archives: cooking school

Addélice designs and produces high-quality avant-garde cuisine equipment. Our equipment is used by Chefs around the globe. To be able to perfectly respond to professional demands and to constantly improve our products, we are working with a number of renowned partners.

January 13th, 2011, Lausanne. The Ecole hôtelière de Lausanne (EHL)
As the oldest hotel school in the world, the Ecole hôtelière de Lausanne (EHL) offers university-level studies to talented and ambitious students who are aiming for top careers in the international hospitality industry. In addition to this international recognition, EHL constantly broadens the scope of its three academic programmes by integrating market trends and new technologies.
Since it was founded in 1893, EHL has educated more than 25,000 hospitality industry executives. The worldwide network of alumni represents an invaluable asset for every member of the EHL community. Today, there are over 1,800 students, from more than 90 different countries, enjoying the unique and enriching environment of the Ecole hôtelière de Lausanne.

August 9 2010, Hamburg. At the Kochkonzept Cooking School it is all about participation. The attendees spend exciting evenings in a pleasant environment, in which they will particapte in the whole course of the evening from the first cut to the decoration of the plates.

In small groups of ten persons maximum with one or two course leaders, the participants are taught valuable knowledge all around the world of cooking.

Daily usability is of great importance at Kochkonzept. The goal is to enable the particapants to reproduce the learned techniques at home. The courses are usually created to not overburden cooking newbies and to leave enough to discover for experienced cooks at the same time.

Addélice is glad that Kochkonzept has chosen the Swid as the machine of choice for their Sous-Vide courses.

Institut Paul Bocuse

The Institut Paul Bocuse is a reference in professional hospitality, gastronomy and culinary art education. It integrates tradition, modernity, innovation and research. At Institut Paul Bocuse technical and managerial know-how is taught to respond to the current and future requirements of the profession on an international level. This know-how incorporates a variety of cooking methods, most notably Sous-Vide and right temperature cooking. The swid immersion circulator is the core of the professional partnership between the Institut Paul Bocuse and Addélice.

The GRÉGOIRE FERRANDI Cooking School educates future restaurant managers and chefs on a high culinary level.

Many members of the faculty of this school belong to the elite of the profession (Michelin Star rated chefs, Meilleurs Ouvriers de France).

At the same time, GRÉGOIRE FERRANDI has also developped training courses for professionals of commercial gastronomy.

The abilities to innovate, to create and to adapt to the needs of the market are vital to respond to the needs of modern companies in the gastronomy field.The course ‘Cuisine Sous Vide’ teaches how to master this new cooking method. For more information contact + 33 (0)1 49 54 17 52.
Address : 28 rue de l’abbé Grégoire, 75006 Paris, France. ________________________________________________

April 1 2010, Cordes sur Ciel. The THURIÈS Gastronomie Magazine with monthly issues in French is dedicated to promote culinary art. With 32,000 copies, the THURIÈS Gastronomie Magazine is addressed to all professionals in the restaurant and hotel business, chefs, pâtissiers, restaurant managers, bakers, chocolatiers, teachers and students of gastronomy schools…. and to ambitious amateurs.

________________________________________________

March 1 2010, 75019 Paris. The CEPROC (Centre Européen des Professions Culinaires ) has been created in the late 1960s as an initiative of caterers and butchers. It has since opened itself to other culinary professions and has taken on the name ‘CFA des métiers de la gastronomie’.

The CEPROC addresses itself to young apprentices (1,100 students) as well as to professionals in continuing education (3,000 each year).